This post may contain affiliate links. Please read our disclosure policy.
This speculoos cookie crust is the perfect way to add a little spice to your pies and no bake desserts. It’s the BEST combination of just a few ingredients: sweet and spicy Speculoos cookies (used to make the iconic cookie butter), sugar and butter.

Skip the traditional graham cracker crust and elevate your dessert with this simple Speculoos Cookie Crust!
Table of Contents
What are Speculoos?
Speculoos cookies are a traditional spiced biscuit-style cookie that are thin and crispy. They are filled with fragrant spices like ginger, cinnamon, cloves, and nutmeg.
These traditional cookies are very popular in areas like the Netherlands and Germany. Some people also refer to them as Biscoff cookies! They are buttery, fragrant and oh-so-delicious!

Why You’ll Love This Speculoos Cookie Pie Crust
When you grind those speculoos cookies up, magic happens. It turns them into an incredible cookie butter that I’ve folded into Cookie Butter Cake, Cookie Butter Ice Cream, Speculoos Cookie Butter Bar and now, a no bake Cookie Butter Cheesecake!
That’s where this incredible Speculoos Cookie Crust comes in. It’s perfect for pies of all kind! You can fill it with Peanut Butter Pie filling, Chocolate Pie filling, Pumpkin Cheesecake and so much more! The options are endless! It’s also a great base for ice cream pies!

This no bake crust is quick and easy to make. It requires just a few ingredients and a few minutes hands on time. It’s a foolproof recipe that will make you feel like Martha.
Speculoos Crust Ingredients
- Speculoos Cookies – I find these at Trader Joe’s! They are often found under the brand name Lotus Biscoff.
- Butter – I prefer using salted butter for this recipe, but you can also use unsalted.
- Sugar – A blend of brown sugar and white sugar sweetens this crust to perfection.
How to Make a Speculoos Cookie Crust
- Crush – In a food processor, crush cookies until smooth.
- Combine – Add butter and sugars and combine in processor.
- Fill – Press into a greased pie crust.
- Refrigerate – Refrigerate 10+ minutes before filling with your favorite pie or ice cream.

How to Use a No Bake Pie Crust
- Peanut Butter Pie
- Cookie Butter Cheesecake Pie
- Pumpkin Cheesecake
- No Bake Cheesecake
- Ice Cream Pie
- French Silk Pie

Tips
Make Without a Food Processor – If you don’t have a food processor, you can make this pie crust by hand. Place the cookies in a bag and use a mallet or rolling pin to break them up, then combine ingredients and press into greased pie dish and refrigerate.
Grease Pie Dish – This will prevent your crust (and pie) from sticking and allow for easy removal. This is my favorite baking spray.

To Store
- Room Temperature – Store at room temperature up to five days covered.
- Refrigerate – Refrigerate covered up to one week.
- Freeze – Freeze covered and inserted into a freezer bag to prevent odors from seeping in up to three months.
Hungry for more easy recipes? Sign up for my free recipe club and have amazing recipes delivered directly to your inbox each week!

More Pie Crust Recipes
I love making homemade pie crust because it’s an easy way to customize and elevate dessert!
- Shortbread Crust
- Oreo Crust
- Graham Cracker Crust
- Quiche Crust
- Pretzel Pie Crust
- Sugar Cookie Crust
- Cream Cheese Pie Crust
Did you make this? Rate the recipe and tag me on social @julieblanner!

Speculoos Cookie Crust
Ingredients
- 10 ounces speculoos cookies crushed
- 6 tablespoons butter melted
- 1 tablespoon brown sugar packed
- 2 tablespoons white sugar
Instructions
- In a food processor or bag with a mallet, crush speculoos cookies until smooth.
- Add butter and sugars to combine in food processor or thoroughly combine in a medium mixing bowl.
- Press into a greased pie dish.
- Refrigerate 10+ minutes. Fill with your favorite pie filling or ice cream.
Tips
Substitutions
- Cookies – You can substitute sugar cookies or shortbread cookies if you prefer.
- Butter – Salted or unsalted butter.
- Sugar – Use all white or all brown sugar if a substitute it needed.
Tips
- Make Without a Food Processor – If you don’t have a food processor, you can make this pie crust by hand. Place the cookies in a bag and use a mallet or rolling pin to break them up, then combine ingredients and press into greased pie dish and refrigerate.
- Grease Pie Dish – This will prevent your crust (and pie) from sticking and allow for easy removal. This is my favorite baking spray.
To Store
- Room Temperature – Store at room temperature up to five days covered.
- Refrigerate – Refrigerate covered up to one week.
- Freeze – Freeze covered and inserted into a freezer bag to prevent odors from seeping in up to three months.
Nutrition Information
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Susan wagnon says
Looks great can’t wait to try it
Dom says
Can I use this for a baked cheesecake?
Julie Blanner says
Yes, make and bake per your cheesecake instructions. Enjoy!
maricza says
can i put this crust in the oven for a pumpkin pie?
Julie Blanner says
Absolutely! What a fun combo!